The undergraduate certificate in Restaurant Operations is a concentrated program that explores the essentials of front-office and behind-the-scenes operations related to food service management. In this online program, you will examine current managerial techniques and tools to effectively operate a wide variety of restaurants. Topics covered help to prepare you for careers as a food service manager, or restaurant owner or employee. This certificate would also be a good addition to a business or management degree.
Upon completion of this certificate, the student will be able to:
- Apply proper food safety and sanitation procedures to meet industry standards and governmental regulations.
- Demonstrate application of theory and concepts as they relate to the various responsibilities of a foodservice manager.
- Practice current managerial techniques and trends to support the goals of a restaurant.
- Interpret financial data as it relates to an operation’s goals.
Certificate Requirements (18 semester hours)
|HOSP100||Introduction to Hospitality Management 1||3|
|Select 5 courses from the following:||15|
|Food and Beverage Management|
|Restaurant Operations Management|
|Quantity Food Preparation|
|Hotel and Restaurant Purchasing|
|Introduction to Hotel and Restaurant Law|
|Principles of Cost Control in Foodservice Operations (Prerequisite: HOSP200 - Food and Beverage Management)|
|Quality Service Management|
|Total Semester Hours||18|
Required as the first course in this program